beef stroganoff recipes: May 2012

Healthy Pork Recipe List

Healthy Pork Recipe List

* Rosemary Pork and Sage
* Glazed Pork Chops with Figs and Blue Cheese

* Hoisin Pork with Garlic Noodles
* Southwestern Pork and Bean Soup
* Thai Green Curry with Pork and Zucchini
* Mustard – Glazed Brats with Sweet and Sour Slaw
* Fennel – Crusted Pork Sandwiches sandwiches with Salsa Verde
* Dr. Pepper Pork Chops with Barbecue Macaroni salad
* Grilled Pork Chops with spiced Pineapple
* Barbecue – Glazed Ham Steak with Maque Choux
* Grilled Romaine and Steak Salad
* Finger Linkin Ribs Recipe

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Fillet of Chilean Sea Bass in Orange cream recipe tips

Fillet of Chilean Sea Bass in Orange cream

Recipe by Humphrey Navarro

Chilean Sea Bass in Orange

Ingredients: serve 5

Sea bass

1 kilo Chilean sea bass salt and pepper, to taste

1 tablespoon + 1 tablespoon lemon juice

2 tablespoon olive oil

2 tablespoon cold butter

Vegetables

1 tablespoon olive oil

2 tablespoon minced shallots

2 teaspoons minced garlic

1 cup orange juice

¼ cup + 1 tablespoon white wine

¼ cup + 1 tablespoon fish stock

2/3 cup cream

1/3 cup butter salt and pepper, to taste

1 ¼ cups peeled potato cubes

¾ cup + 1 tablespoon tomatoes

1 ¼ cups green asparagus, peeled and blanched

1 ¼ cups white asparagus, peeled and blanched

Relish

1 bunch lamb lettuce, sliced into strips

1 teaspoon sliced sun dried tomatoes

1 onion, sliced into rounds

1 fennel, sliced lengthwise

1 lemon, juiced

2 tablespoons olive oil salt and pepper, to taste

Procedures:

Season sea bass with salt, pepper and lemon juice

In a medium hot pan, heat olive oil and sear the sea bass on both sides until golden brown, about 7 minutes. Glaze with cold butter then set aside.

For the vegetables

In a large pan, heat olive oil and sauté shallots. Stir in garlic and orange juice. Simmer until reduced in half. Pour in white wine and stock. Simmer 2 minutes. Add cream and butter. Season with salt and pepper. Add the potatoes, tomatoes and the green and white asparagus and cook until soft.

For the relish

Toss lettuce, sun dried tomatoes onion and fennel in a bowl

Season with lemon juice, olive oil salt and pepper

To assemble

Place the vegetables on the middle of the plate then place sea bass on top and the relish on the sea bass

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Oriental Minced Prawns Recipe

Oriental Minced Prawns Recipe

Recipe by: Jowell Reyes

Oriental Minced Prawns Recipe

Ingredients: serve 10

20 whole medium prawns

½ cup chopped coriander

½ cup chopped white onion

1 teaspoon chopped garlic

½ teaspoon cayenne powder

¼ cup sesame oil

Salt and pepper, to taste

1 carrot, peeled and cut into strips

1 radish, peeled and cut into strips

1 red beet, peeled and cut into strip

1 cup balsamic vinegar

Procedures:

Peel and chop prawns. Place in a bowl and mix in coriander, onion, garlic, cayenne powder and sesame oil. Season with salt and pepper.

Make 10 small aluminum foil rings( to shape the filling during frying). Place the foil in the frying pan with a little oil

And fill the inside of the ring with the minced prawn mixture.

Pan fry mixture over medium heat until prawns are cooked. Remove foil rings and set aside.

In a bowl, mix together the strips of carrot, radish and red beet. Set vegetables aside.

Make the coriander pesto

In a saucepan, heat balsamic vinegar over low heat until reduced and thick in consistency.

Place minced prawns in the center of a plate. Top with vegetables. Spoon coriander pesto on dish and drizzle with reduced balsamic vinegar.

Coriander pesto ingredients:

½ cup pine nuts

¼ cup garlic, peeled

1 cup fresh coriander

½ cup olive oil

Salt and pepper to taste

Procedures:

In a pan, roast pine nuts over medium heat until golden brown.

In a blender, place the roasted pine nuts, garlic, coriander and olive oil. Blend until consistency is paste like. Season with salt and pepper.

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Finger Linkin Ribs Recipe

Finger Linkin Ribs Recipe

Ingredients: serve 12

2 whole racks pork spareribs

Spice Rub

1 tablespoon sugar

2 teaspoon salt

2 teaspoon pepper

2 teaspoons paprika

Barbecue Sauce

1 cup ketchup

½ cup distilled white vinegar

¼ cup brown sugar

2 teaspoons minced garlic

2 teaspoons worcestershire sauce

1 teaspoon yellow mustard

1 teaspoon liquid smoke, optional

½ teaspoon hot pepper sauce, or to taste

Procedures:

Preheat oven at 300^oF

In a bowl, mix sugar, salt, pepper and paprika together and rub all over ribs. Set aside for a few minutes.

Coat a large roasting pan with a little oil. Place the ribs meaty side up. Cover with faoil and bake for about 2 to 2 ½ hour of until meat is very tender.

Meanwhile, mix all the barbecue sauce ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer, uncovered for 25 to 30 minutes, stirring occasionally, until sauce is thickened.

Brush sauce on cooked ribs. At this point, ribs may be served together with remaining sauce. But if desired, ribs may be packed and grilled over moderately heated coals later at a picnic site for a crusty exterior. (to grill: cook ribs 4 to 6 inches from heat source for 10 to 12 minutes, basting once or twice with the sauce and turning ribs over 3 to 4 times to prevent burning.)

Cut into individual ribs and serve with remaining sauce.

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